Quick Vegetarian Chili
PersonalPoints™ per serving



Total Time: 20 min
Prep: 12 min
Cook: 8 min
Serves: 4
Easy
You gotta love a hearty, vegetarian chili that comes together in just 20 minutes. No need to simmer on the stovetop for hours on end! Stock up on canned beans, corn, and tomatoes so you can make this super-fast, one-pot meal whenever the temptation hits. Just be sure that you use a heavy, sturdy pot, or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly. Along with the canned beans, corn, stewed tomatoes, and tomato sauce, the chili is flavored with garlic, chili powder, oregano, red pepper flakes, and dehydrated onion flakes.
Oh, and we couldn't forget the cheddar cheese on top.
Ingredients
  • 2 tsp extra virgin olive oil
  • 1 medium garlic clove, minced
  • 14½ oz stewed tomatoes
  • 15 oz canned kidney beans, rinsed and drained
  • 15¼ oz canned yellow corn, drained
  • 15 oz canned tomato sauce
  • 1 tbsp Chili powder
  • ½ tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • ¼ tsp dehydrated onion flakes
  • ¼ tsp black pepper
  • ¼ cup 50% reduced-fat sharp cheddar cheese, shredded

Instructions
  1. Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion flakes, and pepper; stir well.
  2. Increase heat to high and bring chili to a boil; cook, stirring frequently until chili is thick and flavors are concentrated about 5 minutes. Spoon into serving bowls and sprinkle with cheese.
  3. Serving Size: about 1 1/4 cups Quick Vegetarian Chili and 1 tbsp cheese. Enjoy!
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